Index Catalog // ScholarsArchive@OSU

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: storage of a frozen product and to find new applications for fish proteins, which could lead to a wider

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Creator:: Burden, Merrick J.
Abstract:: For years, the Oregon fishing industry has argued that the lack of coastal cold storage designed to handle seafood has severely limited the opportunity to develop value-added products and retain seafood industry employment. Once landed, the majority of Oregon seafood spends little time on the coast, and a large portion...
Resource Type:: Masters Thesis
Full Text:: Northwest 33 Product Weight 35 Cold Storage as a Keystone to Further Product Development 35 Further

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: produce enterotoxins in the pre-cooked tuna meat at 37˚C after frozen storage, and thermal inactivation

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: superior to that of chitosan with 14 cP viscosity over a 12-day storage at refrigerated temperature

A methodology to reduce the strain on hydro turbines using advanced life extending control of multiple energy storage systems

Creator:: Brosig, Sean G.
Abstract:: Over the last 20 years, there has been rapid growth in the amount of installed wind power in the Pacific Northwest, specifically in the Columbia River Gorge. The variable and non-dispatchable nature of this resource requires that it be balanced in some form by other sources on the grid. In...
Resource Type:: Masters Thesis
Full Text:: Advanced Life Extending Control of Multiple Energy Storage Systems

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: WGP under different drying processes for long-term storage, and to further evaluate the feasibility

Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:: Lopetcharat, Kannapon
Abstract:: Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Resource Type:: Masters Thesis
Full Text:: frequently found on fish and fishery products 15 1.4. Amino acid compositions in fish sauce

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: management. Removing the liquid phase of S-MIS increased the product storage time over non-drained S-MIS

Consumer preferences for seafood information attributes

Creator:: Fonner, Robert C.
Abstract:: Changes in consumer preferences have created a need for developing differentiated and higher valued seafood products. Providing consumers with more information about seafood products at the time of purchase has been suggested as a way of differentiating seafood and promoting healthy fisheries. A discrete choice experiment conducted at high-end grocery...
Resource Type:: Masters Thesis

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: term frozen storage. At the time of gel preparation, each treatment was adjusted to maintain 2% salt

ScholarsArchive@OSU

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

A methodology to reduce the strain on hydro turbines using advanced life extending control of multiple energy storage systems

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Fish sauce : the alternative solution for Pacific whiting and its by-products

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Consumer preferences for seafood information attributes

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

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